Fresh grapefruit delivers a burst of sunshine during the dead of winter. A bright, elegant addition to sweet and savory dishes year-round, it’s believed to be a hybrid of orange and pomelo. Its name comes from the fruit’s tendency to grow in tight clusters on the tree.
Don’t associate the fruit with the muddy, bitter taste of packaged grapefruit juice. If you cut away its bitter white pith, fresh grapefruit strikes the perfect balance between tangy lemon and honeyed orange. It’s a natural in cocktails (especially with gin, Tequila or Campari), but always use freshsqueezed juice.
Some of its culinary affinities include fish and shellfish, goat cheese, Brussels sprouts, almond, avocado, rosemary and honey. Try a grapefruit beurre blanc with fish, or a salsa of minced grapefruit, red onion, avocado,…
